EP4061149A1 - Verfahren zum tempern von erbsenstärke - Google Patents

Verfahren zum tempern von erbsenstärke

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Publication number
EP4061149A1
EP4061149A1 EP20820492.5A EP20820492A EP4061149A1 EP 4061149 A1 EP4061149 A1 EP 4061149A1 EP 20820492 A EP20820492 A EP 20820492A EP 4061149 A1 EP4061149 A1 EP 4061149A1
Authority
EP
European Patent Office
Prior art keywords
starch
weight
temperature
sds
pea
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP20820492.5A
Other languages
English (en)
French (fr)
Inventor
Julien Parcq
Alban DUPONT
Marie ALBERT
Fabrice Desailly
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FR1913099A external-priority patent/FR3103356A1/fr
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Publication of EP4061149A1 publication Critical patent/EP4061149A1/de
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/34—Membrane process

Definitions

  • the present invention relates to a hydrothermal process for increasing the content of slowly digestible fraction of pea starch.
  • starch an energy reserve molecule characteristic of plants and the main component of starches ( pasta, flour, potatoes).
  • starch molecules dissociate into chains of linear glucans, themselves dissociated into simple glucose and assimilable by the digestive system.
  • starch begins in the mouth during chewing thanks to an enzyme in saliva: salivary amylase.
  • This first decomposition of the starch is stopped by the acidity of the stomach but resumes in the duodenum (first part of the small intestine) thanks to the action of pancreatic and intestinal amylases.
  • Starch is a mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by ⁇ (1-4) bonds and ⁇ (1-6) bonds ) which are at the origin of ramifications in the structure of the molecule.
  • Amylose is slightly branched with short branches and has a molecular mass of between 10,000 and 1,000,000 Dalton. The molecule is made up of 600 to 1,000 molecules of glucose.
  • Amylopectin is a branched molecule with long branches every 24 to 30 glucose units, via ⁇ (1-6) bonds. Its molecular mass ranges from 1,000,000 to 100,000,000 Dalton and its branching level is of the order of 5%. The total chain can be 10,000 to 100,000 glucose units.
  • the ratio between amylose and amylopectin depends on the botanical source of the starch.
  • Starch is stored in reserve organs and tissues in a granular state, that is to say in the form of semi-crystalline granules.
  • This semi-crystalline state is essentially due to the amylopectin macromolecules.
  • the starch grains exhibit a degree of crystallinity ranging from 15 to 45% by weight, which depends essentially on the botanical origin and on the process used for their extraction.
  • This positive birefringence phenomenon is due to the semi-crystalline organization of the granules: the average orientation of the polymer chains being radial.
  • the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).
  • a paste is obtained composed of swollen grains which constitute the dispersed phase and molecules (mainly amylose) which thicken the continuous aqueous phase.
  • the rheological properties of the starch depend on the relative proportion of these two phases and on the swelling volume of the grains.
  • the gelatinization range is variable depending on the botanical origin of the starch.
  • the maximum viscosity is obtained when the starch paste contains a large number of very swollen grains. When we continue to heat, the grains will burst and the material will disperse in the medium, however solubilization will only occur for temperatures above 100 ° C.
  • Amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and temperatures above 90 ° C are required to obtain the total swelling of the grains (case amyloma ⁇ s complexed with lipids). The disappearance of the grains and the solubilization of the macromolecules lead to a decrease in viscosity.
  • This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices with each other via hydrogen bridge bonds displaces the water molecules associated with the helices and causes significant syneresis.
  • starch can be classified into three categories, depending on its digestibility: rapidly digestible, slowly digestible, or non-digestible.
  • the starch which is in naturally granular / semi-crystalline form, can be converted into "rapidly digestible starch” (acronym “RDS” for Rapid Digestible Starch) after exposure to heat, pressure and / or water. humidity during food processes.
  • RDS Rapid Digestible Starch
  • RDS are nutritious carbohydrates because they will release their glucose into the blood much faster.
  • resistant starches As for the so-called resistant starches (acronym "RS” for Resistant Starch), they are in turn comparable to non-digestible fibers (such as corn bran, oat fibers, gums) by enzymes intestinal.
  • non-digestible fibers such as corn bran, oat fibers, gums
  • total starch is the sum of its three components RDS, SDS and RS.
  • starch The different types of starch are therefore digested at different rates in the human digestive system.
  • RS is a fraction of starch that is resistant to enzymatic digestion in the small intestine. These will be fermented in the large intestine and can therefore be considered as dietary fiber.
  • SDS and RS fractions are therefore sources of available glucose.
  • SDS are found naturally in some uncooked seeds of cereals such as wheat, rice, barley, rye, corn, in legumes such as peas, field beans and lentils.
  • the SDS content is mainly influenced by the gelatinization of the starch during the subsequent food process.
  • the original content of SDS in the composition or the food product will depend on the way in which its preparation has been carried out.
  • the SDS content of foods is conventionally determined using an in vitro method developed by H. N. ENGLYST and his collaborators (published in 1992 in The European Journal of Clinical Nutrition, volume 46, pp S33 -S50).
  • This method was developed to simulate the enzymatic digestion which occurs in the small intestine.
  • a sample of product or starch is introduced into a tube, in the presence of digestive enzymes, and the release of glucose is measured during 120 minutes of reaction.
  • the RDS fraction by measuring the rapidly available glucose (acronym "RAG"), in this case measures the glucose released between 0 and 20 minutes;
  • the SDS fraction by measuring the slowly available glucose (acronym "SAG”); in this case, measuring the glucose released between 20 and 120 minutes;
  • legume starches and more particularly pea starch, is a prime candidate.
  • pea seeds are known for their high starch content (between 55 and 70% by weight of dry matter) and for their low glycemic index (Ratnayake et al., 2002, Pea starch, composition, structure and properties - A review, in Starch /opathy, 54, 217-234).
  • annealing is a term used in polymer science to describe the optimization of crystallization by baking a polymer at temperatures below their melting point, so that this leads to the growth of crystal regions, crystal perfection and transition to more stable crystal structures.
  • annealing When applied to starch, annealing is defined as a hydrothermal process involving the heating of starch granules in excess water at a temperature above the glass transition but below the temperature of initial gelatinization.
  • Annealing is generally considered to be associated with the reorganization of the starch chains and of the amylopectin double helices, which results in increased interactions between the starch chains and an order between the double helices.
  • the annealing treatment can significantly modify the physicochemical properties of starch granules, although the crystalline and molecular orders of the starch granules are little affected.
  • Physicochemical changes generally involve a decrease in swelling power and solubility (leaching of amylose), a narrowing of the thermal transition range with an increase in gelatinization temperatures and changes in enthalpy, an increase in the stability of the glue and susceptibility to enzymatic digestions.
  • starch has been the subject of extensive studies with starches from various botanical sources, such as corn, potato, wheat, rice, sago, sorghum, l barley and peas.
  • Pea starch has been well evaluated in that it has a higher amylose content than that of many other natural starches and that it contains a mixture of polymorphic structures of types A and B.
  • the annealing temperature was much lower than the gelatinization temperature - 4 ° C for 24 to 72 hours
  • the annealing induces a slight irreversible swelling of the pea starch granules with the leaching of some amylose molecules, although the overall crystallinity is not too altered.
  • the Applicant company has chosen to optimize this annealing technology, not to increase the RDS fraction, but to increase the SDS content of the legume starch. , in particular pea, by seeking and finding annealing operating conditions particularly suitable for this purpose.
  • the invention relates to a process for preparing a legume starch, preferably pea starch, with a high fraction content.
  • slowly digestible (SDS) hydrothermal treatment process characterized in that it comprises the following steps:
  • high content of slowly digestible fraction within the meaning of the present invention, is meant an increase in the SDS content of 10 to 20% by weight, preferably 12 to 17% by weight relative to the content. by weight in SDS of the starch from which it is prepared.
  • legume is understood to mean any plant belonging to the Caesalpiniaceae, Mimosaceae or Papilionaceae families and in particular any plant belonging to the Papilionaceae family such as, for example, peas, beans, broad bean, faba bean, lentil, alfalfa, clover or lupine.
  • the legume is chosen from the group comprising peas, beans, broad beans and faba beans.
  • peas are peas, the term “peas” here being considered in its broadest sense and including in particular:
  • legumes for example varieties of peas or faba bean
  • plants giving seeds containing at least 25%, preferably at least 40%, by weight of starch (dry / dry ).
  • leg starch any composition extracted, in any way, from a legume and in particular from a papilionaceous plant, and the starch content of which is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition.
  • this starch content is greater than 90% (sec / sec). It can in particular be greater than 95% by weight, including greater than 98% by weight.
  • “native” starch is meant a starch which has not undergone any chemical or enzymatic modification.
  • the starch according to the invention is a native starch.
  • the method does not include a step of enzymatic treatment of the starches.
  • the pea starches according to the invention or not are analyzed according to the operating conditions of in vitro digestion of the method of HN Englyst et al in "Classification and measurement of nutritionally important starch fractions ”, Eur. J. Clin. Nutr. , 46 (Supp. 2), S33-S50 (1992).
  • the method consists in measuring the rapidly digestible (RDS), slowly digestible (SDS) and non-digestible (resistant) (RS) starch fractions contained in a food. These fractions are determined after enzymatic digestion with pancreatin, amyloglucosidase and invertase.
  • the released glucose is measured by colorimetry, using a kit of glucose oxidase Glucose GOD FS referenced 1 2500 99 10 923, marketed by the company DiaSys Distribution France Sari by following the protocol of said kit.
  • the solution can be stored at 4 ° C for 1 month.
  • a blank and a standard are carried out under the same conditions as the preparation of the samples.
  • the enzymatic cocktail is designed to test 12 samples. It must be prepared the same day according to the following protocols.
  • the free glucose (FG) rate corresponds to the measurement carried out at time 0min.
  • the total glucose level (TG) is measured as follows:
  • At Absorbance (sample) - Absorbance (blank)
  • Vt Total volume (sample in ml)
  • the native pea starch conventionally has an RDS content of between 13 and 16% by weight, an SDS content of between 27 and 38%, and an RS content of between 45 and 56%. in weight. These values are given with a standard deviation of +/- 2%, given the intrinsic variability of the Englyst enzymatic test.
  • the annealing process according to the invention developed by the Applicant company, is based on precise hydrothermal control.
  • the invention therefore relates to a process for preparing a legume starch, preferably pea starch, with a high content of slowly digestible fraction (SDS), a hydrothermal treatment process characterized in that it includes the following steps:
  • the first step of said process in accordance with the invention consists in preparing a starch milk of legumes, in this case of peas, with a dry matter of between 30 and 40% by weight, preferably 32% by weight. .
  • the second step of the process in accordance with the invention consists in heating the legume starch milk to a temperature of 10 to 15 ° C below its gelatinization temperature, in this case here for the starch of peas, at a temperature between 48 and 53 ° C, preferably at a temperature of the order of 50 ° C.
  • the Applicant company recommends using a heat exchanger the temperature of which does not exceed 55 ° C.
  • the method does not include a gelatinization step, that is to say that the starch milk is never subjected to a temperature greater than or equal to the lower temperature of the "gelatinization range”.
  • the third step of the process in accordance with the invention consists in maintaining the starch milk at said temperature, with stirring, for a period of between 45 minutes and 7 hours, preferably for a period of between 1 h and 6 hours. hours, even more preferably 1 hour.
  • the stirring of the reaction medium is adjusted so as to keep the starch in suspension in the reaction medium. This can be obtained by stirring of the mechanical type using a stirring mobile of the anchor, propeller or turbine type.
  • the fourth and last step of the process according to the invention then consists of the recovery, filtration and drying of the starch milk thus treated, as exemplified below.
  • the residual moisture content of the dry starch obtained is between 10 and 15% by weight, of the order of 13% by weight.
  • this SDS value for pea starch is more than 40% by weight, preferably between 40 and 50% by weight.
  • starches with a high SDS content will then be advantageously used in the fields of food applications (intended in particular for athletes) or medical (specialized nutrition).
  • Example 1 Determination of the most effective pea starch annealinq conditions
  • a milk of pea starch in water at 32% by weight of dry matter is prepared by introducing a native pea starch marketed by the Applicant company under the trade name N735 into water. demineralized at room temperature with gentle stirring. The temperature of this milk is increased to a value varying from 50 ° C to
  • Figure 1 shows the digestibility profile Englyst (1992), determined at said temperatures. [0149] It is observed that the treatment with an annealing temperature at a value> 60 ° C leads to an increase in the RDS fraction content, concomitant with the start of the starch gelatinization process.
  • the treatment at 50 ° C leads to an increase in the SDS content from the value of 33% by weight for the native pea starch, to a value of 44% by weight for the hydrothermally treated starch. , which therefore clearly reflects a remarkable increase of 11% by weight.
  • the amount of water plays an important role, and it is confirmed that the absence of water does not in any way modify the digestibility profile of the pea starch.
  • DSC analyzes are also carried out on the products of the annealing reactions at these different temperatures.
  • the hydrothermal treatment is therefore rapidly active on the pea starch treated in the milk phase.
  • Example 2 Optimization of the increase in the SDS content by controlling the RDS fraction to a value less than 35% by weight.
  • the annealing process is kept as described above. The temperature is refined from that shown in Figure 1 to refine the range between ⁇ 50 and 60 ° C.
  • FIG. 2 Figure 2 shows the Englyst digestibility profiles obtained at different temperatures. [0160] We observe from this experiment that it is possible to substantially increase the SDS fraction while controlling the RDS fraction ⁇ 35% by weight by adjusting the temperature of the Annealing treatment.
  • Figure 4 shows this significant increase in the SDS fraction while controlling the increase in the RDS fraction.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Materials Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Pediatric Medicine (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Molecular Biology (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Grain Derivatives (AREA)
EP20820492.5A 2019-11-22 2020-11-19 Verfahren zum tempern von erbsenstärke Pending EP4061149A1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1913099A FR3103356A1 (fr) 2019-11-22 2019-11-22 Procede d’annealing de l’amidon de pois
US202062976508P 2020-02-14 2020-02-14
PCT/FR2020/052134 WO2021099747A1 (fr) 2019-11-22 2020-11-19 Procede d'annealing de l'amidon de pois

Publications (1)

Publication Number Publication Date
EP4061149A1 true EP4061149A1 (de) 2022-09-28

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EP20820492.5A Pending EP4061149A1 (de) 2019-11-22 2020-11-19 Verfahren zum tempern von erbsenstärke

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US (1) US20220408766A1 (de)
EP (1) EP4061149A1 (de)
JP (1) JP2023502338A (de)
KR (1) KR20220103122A (de)
CN (1) CN114786500A (de)
CA (1) CA3158388A1 (de)
WO (1) WO2021099747A1 (de)

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FR3124926A1 (fr) 2021-07-08 2023-01-13 Roquette Freres Procede hmt de l’amidon de pois
FR3124927A1 (fr) 2021-07-08 2023-01-13 Roquette Freres Procede de traitement thermique flash de l’amidon de pois

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Publication number Priority date Publication date Assignee Title
CN101117352B (zh) * 2007-08-29 2010-08-25 江南大学 一种高温稳定型慢消化淀粉的生产方法及其应用
US9340778B2 (en) * 2013-02-12 2016-05-17 Nasir Ahmed Single step liquefaction and saccharification of corn starch using an acidophilic, calcium independent and hyperthermophilic pullulanase
CN103194508A (zh) * 2013-03-25 2013-07-10 华南理工大学 一种用压热协同双酶处理制备慢消化淀粉的方法
US20160251670A1 (en) * 2013-08-06 2016-09-01 Commonwealth Scientific And Industrial Research Organisation Wheat having high levels of beta-glucan
CN104544473A (zh) * 2014-12-08 2015-04-29 江南大学 一种抑制淀粉回生的生物改性方法

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CN114786500A (zh) 2022-07-22
WO2021099747A1 (fr) 2021-05-27
US20220408766A1 (en) 2022-12-29
JP2023502338A (ja) 2023-01-24
KR20220103122A (ko) 2022-07-21
CA3158388A1 (fr) 2021-05-27

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